CSA Shares for 7.1.2015

This week’s Farm Share will most likely include:
Tomatoes, Onions, Garlic, Peppers, Broccoli, Kale, Summer Squash, Cucumbers, Basil

**This is the week that includes July 4th. Vegetable pick-up runs as usual at both locations on Wednesday. Please let us know if you are on vacation and won’t be picking up your veggies. Thank you!

Recipe Suggestions:
Cucumbers are divine when topped with hummus and capers: Slice cuke in half, scoop out a bit of the center to make a ravine (eat the part you scoop out!), fill the ravine with hummus, top with capers. Devour!
Tomatoes and Peppers should become your new salad, replacing a lettuce/salad mix/green salad. The recent heat wreaked havoc on our lettuce/salad mix, but we are serving a tomato-based salad these days, dicing tomatoes and peppers and tossing with a bit of olive oil, sea salt, and garlic if you prefer. Also, finely sliced basil adds a delicious twist.
Summer Squash is dangerously delicious when battered and pan-fried. You can use a combination of dipping in egg and Panko bread crumbs, or you use another pre-mixed batterto coat the squash (cut into disks or sticks). Or you can make them into Vegetable Pancakes using this recipe. Adding basil to this recipe is also perfect.
Broccoli is seriously best when roasted.
Kale is delicious when made into a sweeter salad like with Kale and Strawberry Salad (you can use frozen since they aren’t in season here anymore), or Kale with Strawberries and Avocado, or with granola in this recipe for Kale with Nutty Granola Croutons.

Available for Market Share CSA members to choose from this week: Basil, Beets, Chard, Cucumbers, Dill, Eggplant, Flower bouquets, Garlic, Green Beans, Kale, Summer Squash, Tomatoes …and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread.

2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, July 1st at our farm, in Church Hill, or at Good Health Herbs.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)

Summer “Fruits” (and veggies)…for 6.27.2015

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We drive people crazy sometimes with our botanical talk. Perhaps because so many of us have irritating memories of children in elementary school playing on the riddle that a tomato is actually a fruit, not a vegetable.
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It’s true. A tomato is a fruit.
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Accordingly, so is a pepper, an eggplant, and a squash. A fruit is the part of a plant that holds the seeds We know – it is annoying to point this out. We are a vegetable farm but actually much of what we grow are fruits. Fruits that no one considers a fruit.
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We talk about this because from a cultivation and harvesting standpoint, the fact that we are growing certain plants for their fruits means we treat those plants differently than, say, the plants that we are growing in order to harvest their leaves (lettuce, kale, etc.) or roots (beets, carrots, radishes, turnips, onions, garlic, etc.) The harvested part of the plant drives a lot of other details – how/what it is fed and when, how and when it is harvested, how it is washed, packed, and stored. Botanically speaking, fruits receive special treatment around here. We find ourselves saying during the work day “Fruits need harvesting again tomorrow…” “Fruits haven’t been harvested yet today…” “Fruits are in the CSA share next week!” When we say those out loud to CSA members or customers, we usually get perplexed and/or excited faces. “Oh, you grow fruit?!”
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“Yes, botanically speaking.”

What a nerdy response.
rachel pickingFarm and bug nerds, we are. Check out this hummingbird moth we found yesterday:
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Photo Credit: Kyle.
Can you spot it, hovering over the pink zinnia in the center? The link above points to a US Forest Service page that indicates a recognition of “Pollinator of the Month.” We are so glad we aren’t the only pollinator nerds.
sunflowers barn  Thanks for enjoying our vegetables (including the fruits). And our flowers. We’re sending out amazing, delicious, and beautiful deliveries of our goods in four primary trips each week. Thanks for letting us know how much you love them. We appreciate it, and it’s this gratitude from you that is going to get us through the next month – the hottest month of the year around here. (July. We sort of say it with a sigh sometimes.) But it gives us delicious fruits. (And this last weekend in June is forecasted to be seasonally cool. That will give us all a nice advantage going into Hot Month, eh?) DSC_0045
Available for Market Share CSA members to choose from this week: Basil, Beets, Cabbage, Chard, Cucumbers, Dill, Flower bouquets, Garlic, Green Beans, Kale, Lettuce Mix, Parsley, Peppers, Salad Mix (with discounts on larger quantities), Summer Squash …and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread.

Recipe Suggestions: see them cataloged on our Recipe Page
Tomatoes are in, as well as a variety of herbs! We really love dicing tomatoes and peppers, together with garlic and a finely chopped herb (or two), plus olive oil and salt. Serve this as a side for as many meals as possible in the next week.
Parsley – We love fresh herbs! Parsley is excellent added to any salad – leafy greens, pasta, sweet potato…We love it with feta cheese, or goat cheese, or any cheese in any salad! It is also delicious mixed with garlic and cheese as a spread/dip for crackers, bread, or cut veggies. We also love chimichurri as a side sauce/dressing for many dishes.
Preserving herbs through fermenting them in a brine: See this recipe here. Inspired by an article in a recent Taproot magazine, we are about to dive into this new method of using herbs. Basil and Parsley for months!
Cucumbers and Tomatoes –  with Feta and Basil is a hit at our house
Beets – it seems like goat cheese and feta are the big features in this recipe list today, but we won’t apologize for that. Roasted beets with goat cheese and walnuts is a favorite of ours
Bell Pepper – Sylvie made this Macaroni Salad with peppers for her father for Father’s Day yesterday

2015 Market Share CSA Members:
 Reserve your selection online to pick up on Saturday, June 27 at our farm, at the Brandermill Green market, or at the South of the James market.

** Vegetables not ordered by our Market Share CSA members will join us at the Brandermill Green Market and South of the James market this Saturday. **Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)
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CSA Shares for 6.24.2015

This week’s Farm Share will most likely include:
Beets, Green Beans, Cucumbers, Garlic, Onions, Parsley, Salad Mix, Bell Pepper, and Tomatoes

**Note: We have been without electricity since Saturday evening, but we have been keeping plants alive (watering hoophouses and the fields, powering fans in the greenhouse, keeping the walk in cooler cold for the vegetables and flowers we had to harvest on Sunday…) by rotating power around with our generator. We anticipate having power restored today so that we can pick, wash, and pack tomorrow like usual, without hindrance. We are thankful for having reliable electricity and line workers that have been working overtime to restore service! 

Recipe Suggestions: (our apologies for forgetting to list recipes last week! Our archive list is always cataloged on our Recipe Page )
Parsley – We love fresh herbs! We hope you have been enjoying them as well. Parsley is excellent added to any salad – leafy greens, pasta, sweet potato…We love it with feta cheese, or goat cheese, or any cheese in any salad! It is also delicious mixed with garlic and cheese as a spread/dip for crackers, bread, or cut veggies. We also love chimichurri as a side sauce/dressing for many dishes.
Preserving herbs through fermenting them in a brine: See this recipe here. Inspired by an article in a recent Taproot magazine, we are about to dive into this new method of using herbs. Basil and Parsley for months!
Cucumbers and Tomatoes –  with Feta and Basil is a hit at our house
Beets – it seems like goat cheese and feta are the big features in this recipe list today, but we won’t apologize for that. Roasted beets with goat cheese and walnuts is a favorite of ours
Bell Pepper – Sylvie made this Macaroni Salad with peppers for her father for Father’s Day yesterday

Available for Market Share CSA members to choose from this week: Basil, Cabbage, Chard, Collards, Kale, Flower bouquets (sunflowers only or mixed with zinnias), Lettuce Mix, Salad Mix, Summer Squash…and Fermented Jalapenos, naturally leavened Hearth Baked Bread.

2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, June 24th at our farm, in Church Hill, or at Good Health Herbs.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)

Summer Solstice Reflections…for 6.20.2015

This Sunday, the summer solstice is upon us. Thus, according to our earth’s tilt, summer officially begins this weekend.
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Try telling that to our field crew, eh? It’s been hot. 97 degrees hot. It would be difficult to suggest that summer is just about to begin. (Granted, the meteorological summer around here is credited to being June through September…) In addition to the heat, the pace around here has been phenomenal. (A future post/newsletter of ours will likely discuss the interesting balance between having four children and a farm business like ours. “Interesting” is a generous term.)
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The phenomenal pace has included a host of ups and downs already. All of the tomatoes and cucumbers in one of our hoophouses have completely died already. (Fortunately this was in the smallest hoophouse/high tunnel.) Onions are not doing well. (Some may recall that we declared 2015 the year for our love affair with alliums. We get really sad when the onions look sad.) Carrots are not as good as we would like. And so on.
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But the setbacks are tempered by the sweet successes. All in all, vegetables are coming in and delicious. Our children have learned by now that there are delicious rewards to quietly slipping away to the high tunnel, alone, in pursuit of some bites of ripe tomato. We are trying to impress upon them the value of sharing, but it is so precious to know that they are motivated by the first tomatoes straight from the vine. We just can’t fuss at them when we find them with tomato seeds dripping off their chins. There will be enough to actually harvest soon enough.
A box of ice cream cones somehow made it in our pantry recently. (Seriously – this is Janet typing. I don’t know where it came from. If Dan and I ever get to be in the same spot, without a ton of activity going on around us, and with the time to actually have a conversation, perhaps I will ask about them. Dan will probably try to say that some sweet CSA member or his brother dropped them off as a gift. I am suspecting he made an “emergency” grocery run with a list consisting of two items: ice cream and cones. ‘Tis the season, I suppose.)
DSC_0024Regardless, our kids have studied this box with great curiosity. One perplexing thing they noticed is that the picture of the cone on the front of the box looks so large and the actual cones in the box are so small in comparison. This noticing was of course then followed with a lesson about marketing and the term “enlarged to show texture.” And an example about how we, too, take close up photos to tempt and delight everyone. Please see above, larger than life, cherry tomato. It’s the one I found this morning that the kids must have missed yesterday. I give it one more hour on the vine, max. DSC_0037

Available for Market Share CSA members to choose from this week: Arugula, Basil, Beets, Bok Choy, Chard, Collards, Cucumbers, Green Beans, Kale, Kohlrabi, Lettuce Mix, Parsley, Salad Mix (with discounts on larger quantities), Summer Squash, Turnips …and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread.

Recipe Suggestions: see them cataloged on our Recipe Page
Preserving herbs through fermenting them in a brine: See this recipe here. Inspired by an article in a recent Taproot magazine, we are about to dive into this new method of using herbs. Basil and Parsley for months!
Parsley – we love chimichurri as a side sauce/dressing for many dishes
Kohlrabi – this is the space alien looking vegetable. Peel it and enjoy it raw. Or see here for more info about this great and little-known vegetable.

2015 Market Share CSA Members: Reserve your selection online to pick up on Saturday, June 20 at our farm, at the Brandermill Green market, or at the South of the James market.

** Vegetables not ordered by our Market Share CSA members will join us at the Brandermill Green Market and South of the James market this Saturday. **Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)
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CSA Shares for 6.17.2015

This week’s Farm Share will most likely include:
Salad Mix, Arugula, Summer Squash, Cucumber, Beets, Carrots, Basil, and Green Beans or Bell Peppers.

Available for Market Share CSA members to choose from this week: Arugula, Bok Choy, Basil, Chard, Collards, Kale, Kohlrabi, Lettuce, Salad, Summer Squash…and Fermented Jalapenos, naturally leavened Hearth Baked Bread.

2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, June 17th at our farm, in Church Hill, or at Good Health Herbs.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)

A Farm in Photos…for 6.13.2015


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Today, just photos.
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Gorgeous photos, capturing our work and the many capable hands that cooperate to make it all happen.
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All of these photos are from May 29 – two weeks ago – and were taken by the talented Tisha of Tisha Lyn Photography.
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Thank you, Tisha!
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Available for Market Share CSA members to choose from this week: Basil, Beets, Bok Choy, Broccoli, Carrots, Chard, Cilantro, Collards, Cucumbers, Green Beans, Hearty Mix, Kale, Lettuce Heads, Lettuce Mix, Microgreens, Radishes, Salad Mix (with discounts on larger quantities), Summer Squash, Sunflower bouquets, Turnips …and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread.

Recipe Suggestions: see them cataloged on our Recipe Page

2015 Market Share CSA Members: Reserve your selection online to pick up on Saturday, June 13 at our farm, at the Brandermill Green market, or at the South of the James market.

**Anyone may order select goods from us, through Fall Line Farms, Richmond’s online farmers’ market. You can use discount code “broadfork” to earn a complimentary 6 month subscription.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)

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CSA Shares for 6.10.2015

This week’s Farm Share will most likely include:
Everyone: Cucumbers, Salad, Head Lettuce, Cilantro, Kale, Bok Choy
Church Hill pick up: Broccoli, Beets
On Farm pick up: Turnips, Carrots
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Recipe Suggestions: (which we catalog weekly on our Recipe Page)
Head Lettuce – The head lettuce this week is simply gorgeous and very delicious. They are large green heads with long leaves, perfect for lettuce wraps. We had these for dinner last night with various filling options: Salmon salad, tofu, cucumber slices, cheese, sliced radishes, pickles…Even our three year old (who often protests her veggies) loved eating this “lettuce boat” as she called it. We hope you enjoy it this way, too!
Bok Choy – This is the last week for bok choy this spring, and these beauties flew off of our market table in Richmond over the weekend. Crunchy, mild, and tasty, they are great raw or cooked. Use the stems like celery (sliced or long, like boats for peanut butter), slice thin for any salad dish. (The key is to choose a great dressing! If purchasing a dressing, we really love HaaShrooms salad dressings. See here for purchasing through Fall Line Farms.)
Beets – You can roast them, juice them, serve them raw in a salad, or steam them. Here is a collection of enticing Beet Recipes on Huff Post.  Some of them are admittedly ambitious, and we most often use a simple Roasted Beet recipe. This link uses a salt-roasting recipe for extra deliciousness. Or this Peasant Beet recipe is similar to how we love them. (It calls for chard, but use the beet greens plus bok choy and/or kale.) Whatever you do with the beets, remember to use the beet greens!
Cilantro – Cilantro is a staple in almost any Mexican-inspired dish. Add it to beans, meat, or any protein, plus serve it on top of any dish in this vein. We love it with tomatoes, but they are a few weeks off still, so we enjoy it with yogurt on top of fish tacos, or also rough-chopped and added into any green salad. Need more inspiration? Check out this list of 6 dishes (and a drink!) with cilantro. Savor the flavor!

Available for Market Share CSA members to choose from this week:
Bok Choy, Basil, Chard, Cucumbers, Collards, Green Beans (just a few – the plants are not producing as we would like!), Kale, Lettuce, Radishes, Salad, Summer Squash, Turnips…and Pepper Jelly, Fermented Jalapenos, naturally leavened Hearth Baked Bread.

2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, June 10th at our farm, in Church Hill, or at Good Health Herbs.

Enjoy ~ Janet, Dan, and the rest of the Broadfork crew
(Want to learn more about us? Visit us on FacebookInstagram, or Twitter.)